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Beetroot Raita
A nutritious yoghurt based dish with crunchy beetroot. Very attractive because of its beet-red colour!
Beetroot 1 peeled and grated finely
Curds(yoghurt) 1 cup, (thick curds and not very sour)
Salt to taste
Sugar A pinch
Green chillies 2, chopped fine
Tempering/Seasoning:
Mustard seeds 1/2 tsp
Asefotida (hing) a pinch
Curry leaves a few
Red chillies 2 whole
oil 1-2 tsp
1. Peel and grate the beetroot and keep aside.
2. Whisk the curds with salt and sugar.
3. Mix the grated beetroot with the curds. Add the chopped chillies.
4. Transfer into a glass bowl.
5. In a small kadhai (wok) make the seasoning as given:
Heat the oil. Add asefotida and then add the chillies and mustard. When they splutter, add curry leaves.
6. Pour seasoning over the raita.
7. Serve cold.
